Description
This Roasted Chicken with Garlic Herb Butter is a succulent and flavorful dish featuring a whole chicken rubbed with a fragrant blend of garlic powder, instant chicken bouillon, fresh parsley, and melted butter. Infused with fresh rosemary, lemon, and whole garlic cloves, the chicken is roasted to perfection with crispy skin and juicy, tender meat, making it an ideal centerpiece for a comforting family meal or special occasion.
Ingredients
Scale
Chicken and Seasoning
- 4 pound whole chicken, at room temperature (2 kg)
- 1/4 cup unsalted butter, melted
- Salt and freshly ground pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon instant chicken bouillon
- 2 tablespoons fresh chopped parsley
- 4 garlic cloves, minced
Aromatics
- 1 lemon, halved
- 1 head garlic, roughly peeled and cut in half horizontally through the middle crosswise
- 3 fresh whole rosemary sprigs
Instructions
- Preheat the oven: Set your oven to 430°F (220°C) and prepare a roasting pan or cast-iron skillet to hold the chicken.
- Prepare the chicken: Pat the whole chicken dry with paper towels, removing any excess fat and leftover feathers for a crispier skin and even roasting.
- Mix seasoning: In a small bowl, combine the garlic powder and instant chicken bouillon to create a flavorful dry rub.
- Apply butter and seasoning: Pour the melted unsalted butter over the chicken, rubbing it under the skin as well as inside the cavity. Season generously on the inside and outside with salt and freshly ground pepper. Then rub the garlic powder and instant bouillon mix all over and under the skin. Sprinkle the fresh chopped parsley over the chicken and rub it all together to fully coat the bird in herby, garlicky goodness.
- Stuff the chicken: Stuff the cavity with the halved head of garlic, rosemary sprigs, and one half of the lemon. This infuses the chicken with moisture and aromatic flavors during roasting. Tie the legs together securely with kitchen string to maintain shape.
- Roast the chicken: Place the chicken breast-side up in the prepared roasting pan. Roast in the preheated oven for 1 hour and 15–20 minutes, basting halfway through cooking to keep it moist. The chicken is done when the juices run clear upon piercing the thigh and the internal temperature reaches 165ºF (75ºC).
Notes
- Let the chicken rest for about 10-15 minutes after roasting before carving to allow juices to redistribute.
- You can baste the chicken with the pan juices every 30 minutes for extra moisture and flavor.
- Use a meat thermometer to ensure the chicken is cooked safely to an internal temperature of 165ºF (75ºC).
- For a crispier skin, pat the chicken very dry before applying butter and seasoning.
- This recipe pairs wonderfully with roasted vegetables or a fresh green salad.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of whole chicken)
- Calories: 430 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 40 g
- Cholesterol: 125 mg
